Fairmont Maldives’ Sustainable Recipe Gives You a Burst of Authentic Maldivian Flavours

Saturday 19th of December 2020

The Executive Chef at Fairmont Maldives Sirru Fen Fushi is offering you the chance to bring a part of Maldives to your dining table, with this sustainable holiday recipe called ‘Spiced local sweetlips fish on banana leaves’. The highly experienced chef describes this dish as “a simple Maldivian culinary experience; local fish of the day that is sustainably caught and served on Maldivian banana leaves.”

Ingredients

• 10 grams garlic

• 5 grams ginger

• 80 grams coconut cream

• ½ teaspoon turmeric powder

• 4 grams brown sugar

• 3 pieces kaffir lime, thin julienne

• 2 pieces of lime juice

• 200 grams local fish fillet

• 2 sheets of banana leaves

• ½ lemon, to grill

• To taste sea salt and black pepper

 Marinade

• 20 grams shallot

• 10 grams lemongrass

• 30 grams red chilli, deseeded

Directions

1. Finely chop the shallot, lemongrass, red chilli, garlic, and ginger. Combine and place in a bowl with coconut cream, turmeric powder, brown sugar, kaffir lime, lime juice, salt, and pepper. Mix well and taste for seasoning.

2. Season the fish with salt, pepper, and lime juice. Add the marinade mix, coating the fish well. Wrap the fish in banana leaves and store in the fridge for four to six hours or overnight.

3. Grill the fish parcel or bake at 300°C for four to five minutes until it is soft and juicy.

4. Serve with grilled lemon and steamed rice.

Recipe on https://www.straight.com.